Working on a project with no visible end in sight is like running a race without knowing where the finish line is.
Even if one can pick off small tasks, one can still feel weary. However, we can build resilience in progressing on these projects by following the principles of mise-en-place or translated "put in place."
From early on, chefs and cooks are trained in the art of mise-en-place. In preparation for a particular dish, every single item needed is in front of them before they even turn the water to a boil. They know what ingredients need to be added first and which utensil to use. They always know what step they're working on and never confused about what comes next.
We can make projects feel like a recipe where we move through the work step-by-step, starting with the end in sight.
At a start of a big project, it can be difficult to split up the work. You may not have all the information you need to define the steps.
How to get the necessary information to break down a big project: